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Breakfast Skillet

A cozy and nourishing breakfast skillet inspired by Bauernfrühstück, perfect for family meals or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Traditional
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes
  • 1 lb waxy potatoes (Yukon Gold or red), scrubbed and diced into 1/2-inch cubes
Fat
  • 1 tbsp olive oil (or avocado oil)
  • 1 tsp butter (optional)
Protein
  • 4 oz smoked bacon (or 6 oz smoked tempeh/tofu for a vegetarian option) If using tempeh/tofu, cube and lightly season.
  • 4 large eggs (or 8 oz firm tofu, crumbled, for vegan)
Vegetables
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper diced (or 1 small green bell pepper)
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh chives or parsley Plus extra for garnish.
Seasonings
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme (or 1 tsp fresh)
  • to taste Salt and freshly ground black pepper
Optional Ingredients
  • 1/2 cup shredded cheese (Gruyère, cheddar, or a plant-based cheese)
  • Lemon wedges and small pickles (cornichons) for serving Traditional touch.

Method
 

Preparation
  1. If using bacon: slice into 1/2-inch pieces. If using tempeh/tofu, cube and lightly season.
  2. Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat. Add olive oil (and butter if using).
Cooking
  1. Add potatoes in an even layer. Cook, undisturbed, for 6–8 minutes until the underside is golden, then stir and continue to fry, 6–8 more minutes, until tender and crisp — total about 12–15 minutes. Cover for a few minutes early on to help them soften, then uncover to crisp.
  2. Push potatoes to one side. Add bacon (or tempeh/tofu) and cook 3–4 minutes until crisp or nicely browned. Remove excess fat if there’s too much, leaving about 1 tbsp in the pan.
  3. Add chopped onion and bell pepper to the potatoes; sauté 4–5 minutes until soft and translucent. Stir in garlic, smoked paprika, thyme, salt, and pepper for the last minute.
  4. Make four small wells in the skillet mixture. Crack an egg into each well (or spoon crumbled tofu into wells and press lightly). Reduce heat to medium-low, cover the pan, and cook egg whites until set but yolks still runny, about 4–6 minutes (longer for firmer yolks). For scrambled eggs, beat eggs first, pour over skillet, and stir gently until just set (2–3 minutes).
  5. If using cheese, sprinkle it over the skillet in the last minute of cooking and let it melt. Scatter chopped chives/parsley on top.
  6. Serve directly from the skillet with lemon wedges, pickles, and hearty bread or a side salad. Enjoy hot.

Notes

For low-carb, replace potatoes with riced cauliflower or shredded zucchini. For vegan, use smoked tempeh or tofu; replace eggs with crumbled tofu seasoned with turmeric and black salt. Helps reduce future health costs and stress.